Balsamic-Roasted Strawberry Rhubarb Yogurt Pops
Layered with crunchy granola, these Balsamic-Roasted Strawberry Rhubarb Yogurt Pops make a tasty treat on a warm day.
Makes: 8 popsicles
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 10 hours
Recipe Created By: Cheryl Armstrong
Featured In: My Indiana Home
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 10 hours
Recipe Created By: Cheryl Armstrong
Featured In: My Indiana Home
Ingredients
- 8 ounces fresh strawberries
- 2 stalks (about 8 ounces) fresh rhubarb
- 2 tablespoons sugar
- 1 tablespoon balsamic vinegar
- 1 cup granola
- 4 small containers (5.2 ounces each) vanilla Greek yogurt
- Popsicle molds or 5-ounce paper cups
- 8 popsicle sticks
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper. Cut the strawberries into quarters no larger than ¾ by ¾ inches. Cut the rhubarb stalks in half lengthwise and then into ½-inch pieces.
- In a medium bowl, combine the strawberries, rhubarb, sugar, and balsamic vinegar and toss until the fruit is coated. Place the fruit mixture in a single layer on the prepared baking sheet and bake for 30 to 45 minutes, until the fruit is soft. Remove the fruit from the baking sheet and allow it to cool to room temperature.
- To make the yogurt pops, sprinkle 1 teaspoon of granola into the bottom of each popsicle mold, then add 1 heaping tablespoon of yogurt, 1 tablespoon of fruit and another heaping tablespoon of yogurt to make even layers. Repeat the layers once more in the same order (granola, yogurt, fruit, yogurt), finishing with granola on top. Gently press the top layer of granola into the yogurt, then push a popsicle stick into the center of each mold, leaving about ½ inch between the stick and the bottom of the mold.
- Freeze the popsicles overnight. Once completely frozen, serve or transfer each to an individual sandwich-size, zip-close bag for freezer storage.
Tips & Notes
If you don’t have a popsicle mold, this recipe can be made in paper cups. Place the filled cups in a container and cover loosely with plastic wrap to freeze. To serve, tear the paper cup away from the yogurt pop and enjoy.
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